Zaalouk (Moroccan Eggplant and Tomato Salad) - African Recipe
Zaalouk is a beloved Moroccan salad, traditionally made with roasted eggplants and ripe tomatoes, seasoned with aromatic spices and fresh herbs. It is a staple in Moroccan homes, often served with warm bread as a starter or side dish. The flavors are bold and comforting, reflecting the warmth of Moroccan hospitality. This dish is typically enjoyed communally, reinforcing the strong sense of community and togetherness in Moroccan culture. The traditional serving vessel is a colorful, hand-painted ceramic dish, adding to the visual appeal and cultural authenticity of the meal.
Ingredients
- 2 medium-size, approximately 500 grams Batenjan (Eggplant) Choose eggplants that are firm to the touch with smooth, shiny skin. Traditionally, they are roasted over an open flame for a smoky flavor.
- 3 large, approximately 500 grams Tamatem (Tomatoes) Choose ripe, juicy tomatoes for the best flavor. They should be finely diced to blend well with the eggplant.
- 4 cloves Toum (Garlic)
-1742710360059%2Fzaalouk--moroccan-eggplant-and-tomato-salad-_image_1.jpg%3Ft%3D1742710362158&w=2048&q=75)
-1742710360059%2Fzaalouk--moroccan-eggplant-and-tomato-salad-_image_2.jpg%3Ft%3D1742710374825&w=2048&q=75)
Zaalouk (Moroccan Eggplant and Tomato Salad)
Updated on 03/23/2025
Zaalouk is a beloved Moroccan salad, traditionally made with roasted eggplants and ripe tomatoes, seasoned with aromatic spices and fresh herbs. It is a staple in Moroccan homes, often served with warm bread as a starter or side dish. The flavors are bold and comforting, reflecting the warmth of Moroccan hospitality. This dish is typically enjoyed communally, reinforcing the strong sense of community and togetherness in Moroccan culture. The traditional serving vessel is a colorful, hand-painted ceramic dish, adding to the visual appeal and cultural authenticity of the meal.
Ingredients
- 2 medium-size, approximately 500 grams Batenjan (Eggplant) (Choose eggplants that are firm to the touch with smooth, shiny skin. Traditionally, they are roasted over an open flame for a smoky flavor.)
- 3 large, approximately 500 grams Tamatem (Tomatoes) (Choose ripe, juicy tomatoes for the best flavor. They should be finely diced to blend well with the eggplant.)
- 4 cloves Toum (Garlic)
Instructions
No instructions available.
Nutrition Info:
- fatApproximately 5 g per serving
- fiberApproximately 7 g per serving
- sodiumApproximately 200 mg per serving
- proteinApproximately 3 g per serving
- caloriesApproximately 120 kcal per serving
- carbohydratesApproximately 15 g per serving